Chipa Asador, also known as Chipa Kavuré or Chipa Caburé, is one of the many traditional varieties of chipa found in Paraguay.
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It's made primarily with almidón de mandioca (yuca starch), eggs, pork fat, and Queso Paraguay. The dough is slightly denser than other chipas, which helps it cling to the stick during cooking.
Its distinctive elongated, hollow shape is created by wrapping the dough around a wooden stick-often a broomstick-and roasting it directly over hot embers. ♨️
This rustic cooking method adds a smoky flavor that sets it apart from other types of chipa.
In this Paraguayan chipa asador recipe, I use yuca starch, butter, eggs, crumbled queso panela, and buttermilk to make a rich, pliable dough.
I also include anise seeds, a traditional ingredient that adds depth of flavor. If you're searching for a truly authentic Paraguayan cheese bread with bold flavor and rustic charm, this hands-on recipe is a must-try.
Ingredients You'll Need
- Yuca starch (almidón de mandioca): The base of all traditional chipa. It gives the dough its signature chewiness and makes it naturally gluten-free.
- Fat: Adds richness and flavor. Pork fat is traditional, but butter, margarine, or vegetable shortening also works well.
- Eggs: Help bind the dough while adding structure and moisture.
- Cheese: Queso Paraguay is the classic option, but any semi-soft or semi-firm cheese, such as mozzarella, Monterey Jack, or queso fresco, can be used.
- Buttermilk: Hydrates the dough and adds tenderness. Substitute: You can use whole milk or a homemade buttermilk alternative.
- Anise seeds: A classic ingredient in many Paraguayan chipas, adding subtle warmth and an aromatic touch. Optional: Reduce or omit for a milder flavor.
- Kosher salt: Enhances all the flavors.
How to Make Chipa Asador
Note: The full instructions are provided in the recipe card below.
- Mix yuca starch, salt, anise seeds, and baking powder in a bowl. Pour onto a clean surface and form a well.
- Add butter and eggs to the well. Cream with your fingers until smooth.
- Gradually mix in the dry ingredients to form a coarse, crumbly mixture.
- Add crumbled cheese and mix evenly.
- Slowly add buttermilk, just enough to form a soft, kneadable dough.
- Knead for 4-5 minutes until smooth and playdough-like.
- Cover and let rest for 15-30 minutes.
- Wrap the dough around a sanitized broomstick (1 inch thick and 10 inches long).
- Roast over hot embers, rotating occasionally, until golden-about 15 minutes.
Storage, Make Ahead, & Freezing
Storage: Once cooled, store Chipa Asador in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to restore its texture. You can also microwave it, but note that it will lose its crispy crust.
Make Ahead: You can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before shaping and roasting.
Freezing: I don't recommend freezing Chipa Asador, as it's best enjoyed freshly made.
Camila's Tips and Advice
Choose the Right Stick: If you're not using a sterilized wooden broom handle, choose a stick that's long enough to keep your hands at a safe distance from the fire-ideally 24 to 30 inches (60 to 75 cm) long and about 1 inch (2.5 cm) in diameter.
Opt for freshly cut greenwood, as its natural moisture helps prevent it from burning too quickly. Carefully strip the bark using a sharp knife, always cutting away from your body.
Since the stick will come into direct contact with food, it's important to use non-toxic, food-safe wood-fruit woods such as apple, orange, pear, or plum are good choices.
Before use, briefly hold the stick over an open flame to sterilize it. You can use the stick as is or wrap it tightly with heavy-duty aluminum foil. There's no need to grease it, as the chipa dough contains enough fat to prevent sticking.
Cook Over Embers, Not Flames: Hot embers provide a steady heat that cooks the dough evenly, creating a perfect golden-brown crust without burning the outside.
Rotate Gently and Often: Turn the stick regularly for even color and texture. Be patient-the result is worth it!😋
Add Shredded Cheese: For an extra cheesy bite, press a bit of shredded cheese onto the surface of the dough before cooking. It will melt and lightly crisp, adding both flavor and texture.
Frequently Asked Questions
What is Chipa Asador?
Chipa Asador, also known as Chipa Kavuré or Chipa Caburé, is a traditional Paraguayan cheese bread that is cooked by wrapping dough around a stick and roasting it over hot embers. It's chewy, rustic, and slightly smoky.
What's the difference between Chipa Asador and other chipas?
Unlike oven-baked chipas, Chipa Asador is cooked over a fire, giving it a rustic, smoky flavor and a distinct cylindrical shape.
Can I make Chipa Kaburé without a stick?
Traditionally, it's cooked on a stick, but you can shape the dough in any way you like and bake it in the oven as an alternative. You'll lose the smoky flavor, but the texture will be similar.
What kind of stick should I use?
Use a clean, sanitized hardwood stick, ideally 1 inch (2.5 cm) thick and 10 inches (25 cm) long, for easy handling and even cooking.
Can I cook Chipa Kaburé over a grill instead of embers?
Yes! A charcoal grill works well. Just avoid direct flames-place the stick over medium-hot coals and turn it often for even cooking.
How do I know when it's done?
It's ready when the outside is golden brown and the dough feels firm and cooked through. This usually takes about 15 minutes over hot embers, depending on the heat.
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Recipe
Chipa Asador (Chipa kavuré)
Ingredients
- 1 kg Yuca Starch
- 300 g butter or lard , room temperature
- 6 large eggs , room temperature
- 20 g anise seeds
- 500 g Queso Panela, crumble into small pieces
- 3 teaspoons kosher salt
- 100 ml Whole Milk or buttermilk
Instructions
- In a large mixing bowl, combine the yuca starch, salt, anise seeds, and baking powder. Pour the mixture onto a clean work surface and form a well in the center.
- Add the softened butter and eggs into the well, then cream them together with your fingers. Try to make the mixture as smooth and creamy as possible without incorporating too much of the starch mixture at this stage.
- Gradually bring in the dry ingredients and mix until a coarse crumb forms.
- Add the crumbled cheese and mix until evenly distributed.
- Slowly pour in the buttermilk, just enough to make the dough easy to knead but not so wet that it becomes sticky.
- Note: You may not need all the buttermilk. If the dough feels too soft, add a bit more yuca starch.
- Knead the dough by pushing it away with the heel of your hand, then gathering it back using a bench scraper. Continue kneading for 4-5 minutes until the dough is smooth and homogeneous and no longer sticks to your hands or the surface. It should have a playdough-like consistency when ready.
- Cover the dough with a clean kitchen towel and let it rest for 15-30 minutes.
- Take a generous portion of dough and wrap it around a sanitized hardwood broomstick, about 1 inch (2.5 cm) thick and 10 inches (25 cm) long.
- Cook the chipa over hot embers, occasionally rotating to prevent burning, until golden brown-about 15 minutes.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
